GINNA PARSONS: Hotdogs perk up snack day

By Ginna Parsons/NEMS Daily Journal

Every year at the Daily Journal, we have a snack day, where each employee in every department is invited to bring his or her favorite appetizer to share. In past years, each department had its own snack day, but that basically led to two weeks of gorging on delicious but usually unhealthy fare. In the interest of our health care plan, we just decided one day of sin was plenty.
For the past eight years, our business editor, Dennis Seid, has brought a tasty little treat he refers to as ‘Heart Attacks on a Stick.’ This is meant as no disrespect to anyone who has ever suffered a heart attack or who has heart problems.
It’s just his way of warning folks that this isn’t the healthiest snack on the table, and if they are prone to high cholesterol or clogged arteries, they might want to pass these up for some vegetables and dip.
Dennis got the recipe from someone at a Christmas party in Tennessee years ago, so he doesn’t claim this as original. But we’ve all come to associate him with these little delights on snack day.
This year, he plans to make four batches. I bet they don’t last 10 minutes.
And in the interest of political correctness, I asked Dennis if we could rename these appetizers and he suggested … Holiday on a Stick.
When he makes them, he uses Bar-S hotdogs, but I’ve made them with both Ball Park Franks and Bryan Jumbo hotdogs and had great success. If you want more sugar, knock yourself out. Who’s looking?

Holiday on a Stick
1 (8-count) package jumbo hot dogs
1 pound bacon, cut in half
1 cup brown sugar
Cut each hotdog into 4 pieces and wrap each piece in a half strip of bacon. Secure with toothpicks. Place them in a baking dish – or a foil roasting pan for easy cleanup – and sprinkle liberally with brown sugar. Bake at 375 degrees for 20 to 30 minutes. Pour as much of the grease off as possible, turn them over and sprinkle again with sugar. Cook another 15 to 20 minutes or until bacon is cooked. Pour grease as needed.
Makes 32 appetizers.
Ginna Parsons is the Daily Journal’s food/home/garden editor.

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